Panggi-panggi is a kind of Tausug confectionery. Some Tausug called it Ligut-Ligut. Ligut is literally means rotation, whirl or revolution. Suppose the popularize name is not panggi’-panggi’ but Ligut-Ligut because the latter is nearest to the attributes of this confectionery. Perhaps, some Tausug called it Ligut-Ligut because when making this bang-bang it needs to make a rotation in a form of number "8". In reality, the name panggi’-panggi’ is difficult to trace as where it came from. Panggi’ means cassava or tapioca. But if to check the recipe of this confectionery there is no cassava involve. Perhaps we need to do more research as why this confectionery called panggi’-panggi’.

This confectionery is delicious to eat with tea and black coffee. It is usually served on any occasions in Tausug culture. During the night of “Pagjaga-jaga” or on the eve of an occasion, this bang-bang is served to the people attending, because this confectionery is easy to prepare. The bang-bang is nicely to eat after few minutes taken out from the wok. The panggi'-panggi' lover could able to finish 5-10 pieces while still hot.

In Zamboanga public market there is a coffee stall where we used to go if want to eat panggi’-panggi. Although the place is quite unfavorable in sanitation, still many people going to the stall just to buy the confectionery. I and friends frequently went to the stall after we spent hours in front of the computer screen. After spending at least 20 minutes there we’ll back to the café to do some unfinished work on the net. This bang-bang is difficult to forget because of its yummy taste.

The bang bang was sold by that time 1 pilak each. By now the price maybe increasing to a 2 pilak, but in Sabah its price still RM 20 cents each.

Here is how to make this simple but delicious bang-bang.

The recipe I got from the book “Traditional Cuisines of Sabah”, pp. 97.

Ingredients for the batter:

500 g rice flour }
200 g all purpose flour }
150 g caster sugar } mix well together to form a smooth paste
200 ml thick coconut milk }
3 eggs }
4 cups cooking oil [for deep frying]


Heat oil in a wok. Using your hand, scoop a handful of batter and pour the batter down into a hot oil to form the figure “8”. Fry until golden brown and then drain. Repeat until all batter is used up.

You will need a lot practice with this method especially in shaping the figure “8” with your hand. Keep the fire low when doing it.